Cornish New Potatoes
Today’s recipe for Oven Roasted Herb Crusted New Potatoes, is a real winner – using a seasonal star, Cornish New Potatoes; Cornish new potatoes are only in season from the middle of June until end of July, they are the first UK mainland crop of the year and signal the start of summer, so they need to be scooped up and enjoyed whilst they are in season. Cornish new potatoes have light, fluffy skins and an overall sweet taste, but because of where they are grown, in the rich, fertile Cornish soils close to the sea, it gives the potatoes a natural salinity and sweetness,which is enhanced when they are roasted, as I have done with today’s recipe. Furthermore, they are sold unwashed (dirty), with a bit of soil on them (like all spuds used to be sold), and this helps them stay fresh, as washing removes some of the skins which stops them keeping for longer…..and I must admit to being a tactile cook, I like to see where my produce has been grown, with a link and a clue to where it comes from!
After a quick bath in the kitchen sink, the spuds are clean and ready to be cooked; today’s recipe is a delightfully easy to prepare vegan side dish where the Cornish new potatoes are the hero, the heart of the meal, and are supported ably by British rapeseed oil with a spice & herb mixture of smoked paprika, thyme, oregano, Cornish sea salt, garlic and pepper. Serve these crunchy little spuds with roast chicken, baked fish or with any grilled or roast meat and poultry for a tasty accompaniment, and, they are brilliant when served at a BBQ too. There is no need to parboil them beforehand, and I also don’t bother to preheat the oil before roasting the potatoes. They are just as tasty when they are cold……I DO love a cold spud, and if you want, you can add a little low-fat mayo to them to make an east potato salad with any leftovers.
Once the potatoes have been washed and dried, you simply toss them into an ovenproof roasting tray, drizzle over the rapeseed oil and then sprinkle the herb and spice mixture over the potatoes – cook them for just under an hour until they are crispy in the outside and soft and fluffy on the inside. My seasoning mix can be adapted to use fresh herbs, oregano and thyme, when they are in season. When I made my last batch of these Oven Roasted Herb Crusted New Potatoes, I sprinkled some freshly chopped lovage over them, before serving, which added a wonderful salty almost celery-like flavour to them. I then served them with simple grilled chicken breasts and some salad leaves for a tasty, and easy, al-fresco weekend lunch. These potatoes are particularly tasty when swerved with grilled sausages for a “summer bangers and spuds” meal!
I have shared the recipe for these Oven Roasted Herb Crusted New Potatoes below, on a printable recipe card, and if you do make them, then please do let me know what you thought of them. Once Cornish new potatoes are out of season, then do use whatever available British potatoes are in season, although you may have to adjust the cooking time for older potatoes as well as cutting them into smaller chunks too. I have suggested using rapeseed oil in the recipe, which means that the recipe is suitable for vegans, but for extra flavour, and I’m afraid extra calories, why not roast the spuds with some Cornish butter – just add about 25g to 40g of butter in the tray with the oil and melt it before adding the potatoes, for an occasional treat. That’s it for today, do keep popping back to see what new recipes and travel stories I am sharing! Karen
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